A Wine-Themed Pandemic Reading List

By Ian Consoli

Part of my role as the marketing coordinator for Tablas Creek is to stay connected with people in every department. With the recent stay-at-home order and our transition to working from home, I am missing that role and the conversations that come with it.

As I thought back through those conversations I recalled a common thread: a whole heck-of-a-lot of us love to read.  Whether it’s the latest book that we’ve picked up, a recent article, or a blog, if you’re a reader you’ll understand how exciting it is to say, “I’m reading so-and-so right now,” and inevitably someone in the room says, “I’ve read that book, it’s amazing!”

With that in mind, I reached out to our team to gather a wine-themed reading list. It seems like the whole Tablas Creek community could use a good book or seven right now, to complement the binging of Netflix and the rehearsing of TikTok dances (don’t ask) we're all doing. And maybe by the next time you visit us in our tasting room, after this whole thing is over, you’ll bring up the wine book you’re reading and the person on the other side of the bar will say, “Hey, I’ve read that book. It’s amazing!”

Enjoy the recommendations from the members of our Tablas Team in alphabetical order, in their own words. Anything look familiar? We’d love to hear your thoughts. Something missing on this list? Please share it with us in the comments.

Tablas Creek Bookshelf

Neil Collins, Winemaker

First book that comes to mind is Adventures on the Wine Route by Kermit Lynch, I read this book very early in my career and found it very inspiring in fact I still do.

The other book that I would recommend is Devil in the Kitchen by Chef Marco Pierre White. Although this is actually not a wine book rather a book by a chef, I find the lengths to which he went in pursuit of perfection very inspiring. He is also out of crazy!

Sandi Crewe, Wine Educator:

He said Beer She said Wine by Marnie Old and Sam Calagione

It is about “beverage options from more than one angle.” Sam is a brewer and owner of Dogfish Head (which sold to Boston Beer Company last year). Marnie is a sommelier, author and wine educator.

My son and I became seriously interested in the beer and wine worlds at about the same time. As he became a professional brewer and more passionate about beer, it made me cognizant of the similarities with wine. I wanted to share his passion and the book helped me to better speak his new language. On the other hand, he attended a few of my wine classes. Now we share beer and wine tastings whenever we can find the time. I particularly enjoyed the beer and wine food pairing information presented.

I recommend the book because it is a great source for beer and wine lovers alike. It gives very basic information on flavors and styles of beer and wine. Best of all, I feel closer to my son because of our common ground.

Darren Delmore, National Sales Manager

Wines of the Rhone Valley by Robert Mayberry

I somehow savored this dusty tome like a divorcée on a Provence-bound train reading "Eat Pray Love". This circa-1987 book got me through the later stages of my broken foot in January and into the first part of this other crisis. Anyone interested in how the Rhone Valley was set up and governed, or its personalities and history of the grape varietals, will find this book more than alive today. The winemakers give away most of their secrets, and the section on Tavel alone had me buying a couple cases from Domaine de la Mordoree on presale. The author's jazzy, matter-of-fact take on good and bad bottles and vintages reveals a true wine enthusiast who was well trusted by the profiled vignerons. In between the Cornas and Crozes Hermitage chapters an old, unsmoked cigarette fell out of the pages, which I contemplated lighting alongside a bottle of Domaine des Alexandrins.

Meghan Dunn, Publications

A Discovery of Witches by Deborah Harkness

Perhaps only tangentially related to wine, but I recommend A Discovery of Witches (and the rest of the All Souls trilogy), by Deborah Harkness. It defies easy categorization, but combines fantasy, historical fiction, and romance -- witches and vampires unite to trace a missing alchemical manuscript through history. The main character is a vampire who is extremely knowledgeable about wine, and there are evocative passages about wine pairings and historic vintages, all described by a super-human taster with centuries of experience. It's great escapist fiction! (Harkness is a history professor at USC who published an award-winning wine blog for several years, so she knows her stuff!)

Chelsea Franchi, Senior Assistant Winemaker

The Quick Read (with solid, useful information):

The New Wine Rules by Jon Bonné

This book is completely without pretense and a fun, easy, fast read (it’s a thin book) but it’s chock full of great, easy-to-digest information.  I wouldn’t necessarily say this book is for a wine professional, though I wouldn’t say it isn’t; sometimes it’s good to be reminded of certain things!  For someone looking to increase their wine drinking confidence, this is a well-written collection that will make you (even more) excited about your next glass of wine.

The Historical Account That Reads Like Fiction:

The Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting that Revolutionized Wine by George M. Taber

This is an exciting, hopeful story about the (then) young-guns of California wine and how they opened the eyes to the rest of the world that California (and, as an extension, other parts of the world) can produce world-class wines.  It’s a true story, but it has everything that a fiction lover like myself could want: character development, recognizable locations (not just Napa, but specific wineries that are now household names) and drama.

The “There Is A Lot Going On In The World And I Just Want to Read Something That Will Make Me Smile”: French Lessons:

Adventures with Knife, Fork and Corkscrew by Peter Mayle

This is not a wine book.  This is one man’s stories from his time spent living in France (if the name sounded familiar, he’s the author of A Year in Provence) and the hedonistic and delightful experiences that follow.  Each chapter is a different story, so it’s technically possible to read a little bit and then walk away – though I couldn’t put it down.  I especially loved the chapters devoted to the Bordeaux Marathon, the black truffle Catholic Mass, and the Michelin Guide.  If you’re looking to read something that will keep a grin on your face, this is my pick.  Unfortunately, it will definitely give you some wanderlust.

Jason Haas, Partner and General Manager

Billionaire's Vinegar by Benjamin Wallace.

The true story of the unraveling of a complicated con, set in motion with the 1987 auctioning at Christie's of what were purported to be bottles of 1787 Chateau Lafite owned by Thomas Jefferson and discovered in a sealed Paris cellar. The book reads like a mystery novel, and takes you inside the world of collectors, auction houses, and the shadowy figures that keep both supplied with ever more incredible discoveries. Of course, it becomes clear, if it's too good to be true, it's probably not.

Proof by Dick Francis.

OK, this is a mystery, not a wine book. But I've been looking for escape in my reading in recent weeks. Dick Francis is my favorite mystery writer. His novels usually revolve around the world of English horse racing, but for this book he chose a main character whose occupation is the owner of a neighborhood wine shop, and a plot that involves a fraud of replacing famous wines and whiskeys with cheap, generic plonk. The glimpses into the world of European wine are spot on, the description of blind tasting and the difference between adequate and great wine explained well, and the storytelling and prose have the crystal clarity the author is famous for. Appropriate for an author who is supposed to have said that he could give a confident character description of anyone after a five minutes look at their wine cellar.

Haydee McMickle, Wine Educator

Red, White and Drunk All Over: A wine Soaked Journey from Grape to Glass by Natalie MacLean, 2007

12 years ago this was a refreshing alternative to dry information. It assuaged my inner voice of awkwardness and insecurity as it pertains to wine and the culture. I found the poetic quirkiness curiously enjoyable.

MacLean, a sommelier, takes a journey from vineyard to cellar to retail shop, restaurant and dining room, she also travels with her insecurities. Imagine her tasting with Aubert de Villaine, the proprietor of the Domaine de la Romanée-Conti.

This is a fun book, nothing stuffy here yet you pick up a few tidbits.

This is in the category of summer beach read. It’s funny and approachable. The jacket says it all, it reads “...this bodice-ripping wine book.”

John Morris, Tasting Room Manager

There’s nothing like giving a shout out to one of our own, and recommending a book that’s a lot of fun at the same time. Slave to the Vine: Confessions of a Vagabond Cellarhand, by Tablas Creek National Sales Manager Darren Delmore.

Darren invites us along on a rollicking trek of a wonderfully chaotic crush.  I love how the real story of harvest is told: dirty, wet, exhausting yet exhilarating.  Darren has a deft comic touch, and the writing gets better and more engaging as the book unfolds.  I look forward to follow-up, Lucky Country: Confessions of a Vagabond Cellarhand.

Monica O’Connor, Direct Sales Manager

Real Wine by Patrick Matthews

It’s about history and natural wine making, and Bob Haas is mentioned I believe on the very first page!

Gustavo Prieto, Tasting Room Lead and Head of Biodynamic Practices

The Botanist and the Vintner by Christy Campbell,

This book is about the history of phylloxera in France. It covers how and when it was  brought from the US to France, all the efforts people took at the time to try to understand what was happening to their vineyards, and the experiments they first used to try to control the problem. All leading up to how they finally were able to discover the solution with the use of rootstocks. It’s interesting that phylloxera started right next door to Chateauneuf It’s a great read and a great story.

Another great book that I use all the time and is a great source for anything wine related is The Oxford Companion to Wine by Jancis Robinson. I think this was the first wine book that I ever owned.

Deborah Sowerby, Wine Educator

American Rhone by Patrick Comiskey

Mr. Comiskey did a fantastic job of tracing back to the roots movement of the Rhone varieties and their hosts. To start he shares the genesis relating to the three leading red varieties, an emphasis on Syrah, Grenache and Mourvèdre and how (up to the point of release of the book) the other Châteauneuf-du-Pape varieties were received. He shares with us the cast of characters (with historic photographs) that played a role in introducing us, the American public, to these hallowed grapes. He shares with us their belief, vision, tenacity and fortitude to bring these varieties to the U.S. through avenues of transportation in one’s suitcase or the path and patience through quarantine. As well as the work devoted to propagation, and years invested in the annual harvest and making of these Rhône varieties, resulting in the fine wines we enjoy today all thanks to the Rhône Rangers and those that followed.

My favorite photo's: Alice Waters of Chez Panisse, Robert Haas and Jean-Pierre Perrin, our old friends John Alban, Mat Garretson and Gary Eberle and the group pictures of the gathering of French and American producers at the International Colloquium event held in 1991 organized by Robert Haas. Historic.

My favorite chapter: 15 - Tablas Creek the Validator (of course).

Nathan Stuart, Shepherd

The Wine Bible by Karen MacNeil

MacNeil keeps you interested and is constantly recommending pairings and cuisine from each region to go with the wine of the area. Still to this day when I open a bottle of white from the Loire Valley or a Syrah from Hermitage I go back to the images and stories from her book.

At a time like this when travel is impossible this book will let you explore the world from your living room and leave you with a great foundational understanding of the world of wine.

I recommend this book if you’re new to the world of wine. She does an amazing job of drawing you in and taking you to the major wine regions of the world.

Jim and Debbie Van Haun, Wine Educator and Accountant Respectively

The Global Encyclopedia of Wine by Peter Forrestal

This was a great resource for us when we bought our Alicante Bouschet 10-acre vineyard back in late 1998.

The history of growing grapes & wine making around the world is fascinating. Alicante was replaced with several of the Rhône varietals in France & Spain and that is exactly what we eventually did. Alicante was very popular during prohibition because of its dark juice.

This book is a great source of information.

Ian Consoli, Marketing Coordinator

So what am I reading?

Natural Wine: An introduction to organic and biodynamic wines made naturally by Isabelle Legeron

This book clearly lays out the natural wine making process, identifies icons in the industry, and helps you find natural wine producers throughout the world.

I purchased Natural Wine early on in my wine career from a local biodynamic estate and I am so glad I did. While the focus is obviously on natural wine, the really lasting knowledge I gained from the book was insight into the wine making process. It was the first time the whole process clicked for me. I gained a high level of respect for low-intervention winemakers.

I recommend it to anyone who wants to know more about winemaking or wants to know more about natural wine. Reading this book literally changed my palate.

Conclusion…

Of the 20 books listed above (including my own) I was shocked to learn that I’ve only read five of them. On top of that, I assumed there would be many people selecting the same favorites; however, there was only one instance of this (Billionaire’s Vinegar) and it was listed along with a second recommendation in both cases. We also had multiple more recommendations that were left out. Perhaps we’ll save those for another post.

Until then, happy reading!


Congratulations to Winemaker Neil Collins, Paso Robles Wine Industry Person of the Year for 2019!

At the end of January, nearly 30 of the Tablas Creek team joined some 200 members of the Paso Robles wine community to celebrate our long-time winemaker Neil Collins, who was voted by his peers the 2019 Paso Robles Wine Country Person of the Year. You can read the official announcement from the Paso Robles Wine Country Alliance. 

Tablas Creek Winemaker Neil Collins - Landscape

With one exception -- the 1997 vintage, during which Neil was working at Beaucastel -- Neil has had a hand in every vintage of Tablas Creek. We first met him in 1994, when he was Assistant Winemaker at Adelaida Cellars, where we rented space to make our first few vintages of practice wine. By the time we'd gotten our French clones into production and built our winery in 1997, we'd become so impressed with Neil's work that we offered him our winemaking position and the opportunity to spend a year working at Beaucastel. We're honored that he's been here ever since. 

Along the way, Neil created two other businesses here in the Paso Robles area, and this award recognized these contributions at least as much as his winemaking at Tablas Creek. He started the Lone Madrone label with his wife Marci and his sister Jackie in 1996, through which he has championed dry-farmed vineyards on Paso's West side while focusing on heritage grapes like Zinfandel and Chenin Blanc, along with (of course) Rhones and the occasional parcel that was too good to turn down. Nebbiolo, anyone? And as if that wasn't enough on his plate, for the last decade he's been leading a Central Coast cider renaissance through his Bristol's Cider label and the Bristol's Cider House in Atascadero.

When my dad and Jean-Pierre and Francois Perrin started Tablas Creek, they felt pretty confident in their abilities to grow, make wine out of, and sell Rhone grape varieties. (As it turned out, that assumption was probably a little optimistic, but what great adventure ever gets started without a little unwarranted optimism... and anyway, that's a story for another day.) What they found in Neil, in addition to a man with relentless curiosity and legitimate hands-on winemaking chops, was someone who was steeped in Paso Robles. Although he's not a native, he spent his whole winemaking career here, from its early days with Ken Volk at Wild Horse through his extended stint with John Munch at Adelaida. I know that it meant a lot for him to have Ken, who gave him his first job in wine, be the one who presented his award at the Gala. I videoed the presentation speech:

You might well ask how he's able to run what is in essence three separate businesses while still holding down a full-time job here at Tablas Creek. That's part of what makes Neil special. He has a great ability to get things rolling, empower the people who work for him, and then keep tabs on the status of the many projects he's working on without having to (or, just as importantly, feeling like he has to) do everything himself. But it's not that he's content with the status quo. Far from it. His relentless experimentation is one of the things that has allowed Tablas Creek to grow and thrive the way it has under his watch. And it's one of the reasons why his lieutenants here at Tablas Creek tend to stay for the long term. I asked Senior Assistant Winemaker Chelsea Franchi, who's been here more than a decade herself, to share her thoughts on Neil, and I loved what she told me: "One of the things I love most about working with Neil is watching him build community and having the chance to be part of it. You see it in his close-knit family for sure, but it extends well beyond that. His groups of friends and colleagues, the family he's built in the Tablas Creek cellar team, his employees from Lone Madrone and Bristols - it's a true delight to be near someone who cares deeply about the humans around him."

I think you'll get a good sense of why people want to work with and for Neil from his acceptance speech:

It's an honor to call Neil a colleague and a friend, and I couldn't be more excited that he received this recognition. 


One last look back at 30 years of Tablas Creek, with legends

2019 was a year of milestones for us. We celebrated our 30th anniversary with a big party here and tastings around the country. We harvested three new grapes (Cinsaut, Bourboulenc, and Vaccarese) and finally achieved our goal of getting the fourteenth and final Chateauneuf du Pape grape (Muscardin) into the vineyard. One of the coolest experiences that came out of this was the retrospective tasting that we hosted here, where we tasted every vintage of our flagship red wine, from our 1997 Rouge to the 2017 Esprit de Tablas. We invited all the legendary Rhone Rangers winemakers we could contact to join us, and were excited that so many made the trip. And it was great to taste all those wines. But the highlight for me was the conversation in that room, listening to these friends and colleagues, many of whom have been fighting to establish our category for three decades or more, talk about the early days of the Rhone Rangers. It stood out to me that all of them talked about the arrival of Tablas Creek as a game-changing moment in the movement's history. The arrival of two families with such deep and established roots in the world of international wine was different than anything that had yet happened in the American Rhone movement.

After Neil and I had talked about those conversations for a bit, we came up with an idea. We invited a few of these figures to come and sit down with us on camera to talk about what Tablas Creek's arrival meant to them, and to the category that we all share. I'm proud to share the video that resulted. Huge thanks to Patrick Comiskey (Senior Correspondent for Wine&Spirits and author of American Rhone: How Maverick Winemakers Changed the Way Americans Drink), Bob Lindquist (Proprietor, Lindquist Family Wines), Justin Smith (Owner & Winemaker, Saxum Vineyards), and John Munch (Owner, Le Cuvier Winery).

The first thirty years of Tablas Creek were great. Thank you to everyone who helped us celebrate last year. And, if the last twelve months is any indication, what's to come is going to be even more exciting. Stay tuned.

30th Anniversary Video Still 3


What We're Drinking with Thanksgiving 2019

I am a fan of Thanksgiving. It's a holiday that's mostly about eating, drinking, and family. It's still relatively uncommercialized. And it's about giving thanks, which I feel like puts a celebration into the right perspective.

Thanksgiving meals can be motley, usually involving a range of flavors and sweetnesses, and a group of participants whose interest in wine is likely to not all be acute. So I think it's good that most of the criticism I read about Thanksgiving wine pairing suggests first that you not stress too much about it, and second that you offer guests a range of choices. I was reminded recently of the 2016 piece on W. Blake Gray's blog where he set up a simple 5-question quiz to answer the question "is this wine good for Thanksgiving". I'm sure I haven't gone through every possible combination, but I've never gotten any answer other than "yes". And that's an approach it's hard to argue with.

There are wines that I tend to steer clear of, like wines that are powerfully tannic (which tend to come off even more so when they're paired with some of the sweeter Thanksgiving dishes), and wines that are high in alcohol (which tend to be fatiguing by the end of what is often a marathon of eating and drinking). But that still leaves you plenty of options. With a traditional turkey dinner, I tend to steer people toward richer whites and rosés, and fruitier reds relatively light in oak and tannin. There are a lot of Tablas Creek wines that fit these broad criteria, so if you want to stay in the family, you could try anything from Marsanne (one of my absolute favorites right now) and Esprit Blanc to Dianthus Rosé to Counoise or Cotes de Tablas. Richer red meat preparations open up a world of Mourvedre-based reds young or old, from Esprit de Tablas to Panoplie to En Gobelet, which just (say it out loud) sounds like something you should be drinking at this time of year.  

To give you a sense of this diversity, I thought it would be fun to ask a broad cross-section of our team what they were planning on drinking this year. Their responses are below, in their own words, in alphabetical order.

Thanksgiving Pairings

Janelle Bartholomew, Wine Club Assistant
This Thanksgiving will be spent with just my little family of five in our quaint town of Templeton. I truly enjoy cooking so I plan to spend my day in the kitchen creating memories with my kids while they help me make the feast. There will be Charlie Brown and the Macy’s parade on the TV for the kids - music playing while we enjoy bubbles and appetizers. For dinner this year, it was a toss-up between Domaine Weinbach Riesling and Tablas Creek Counoise. Given the possibility of rain (yay!!) on Thursday, I opted for a red wine. The Counoise fruit and spice notes pair perfectly with all things Thanksgiving.  I hope everyone has a wonderful day filled with love, laughter, and lots of good food. Cheers!

Neil Collins, Executive Winemaker
Well the Thanksgiving table, what to drink? There will of course be some Bristols Cider. This year we will have some Ojai Vineyards Roussanne which I just picked at the tasting room and is delicious. Also we will be opening a nice Beaujolais Nouveau from Domaine Dupeuble Pere et Fils. I think it will be a nice occasion for a Story Of Soil Grenache. Perhaps a nice Calvados to round it all off.

Ian Consoli, Marketing Coordinator
I like to balance guarantees with experiments in my Thanksgiving wine selections. This year the guarantee is The Bonny Doon Vin Gris de Cigare Rosé. The tart red fruit of Grenache focused roses tend to pair well with the meal every year. My Tablas bottle is a bit of an experiment recommended by a local Somm. During a recent tasting he noted the Viognier focus and balancing Grenache Blanc of our 2017 Cotes de Tablas Blanc would pair nicely with the flavorful feast that fills aThanksgiving table. I’m looking forward to finding out. In a red I shoot for a fruit forward wine. This year I am looking at a Pinot from Alain Gras in Burgundy and an Old Vine Cinsaut from South Africa. There’s only 4-6 people at our table so I’ve been told I can only choose one of the reds. Wish me luck. Happy feasting!

Evelyne Fodor, Tasting Room Lead
My friends Andrea and Michael Dewit are hosting Thanksgiving dinner at their new home this year. The wines I chose are as much about pairing with the traditional meal as to a nod to them. 

The first is a 2017 Sattlerhof Gamlitz Sauvignon Blanc from Sudsteiermark, Austria, the town where Andrea grew up. I found it at K&L where an eager staff told me it is light and has good acidity. He assured me it will pair beautifully with the fresh, crunchy endives salad I am bringing. Andrea will appreciate it immensely.

The second is a 2003 Côte-Rôtie from Domaine Patrick Jasmin. My brother gave me the bottle several years ago when I was visiting him in my hometown Lyon. Interestingly, the patriarch, Robert Jasmin was a friend of my dad. Our host Michael previously owned a vineyard (Domaine Maillet) in Vaison-La-Romaine, knows very well the region and is a true connoisseur of Côte-Rôtie. My brother described it as a wine in full maturity, with gentle tannin and moderate acidity. Not the least, a moderate alcohol level. No doubt it will be a great match with the spiciest part of the turkey. I can’t wait to see Michael taking the first sip of it.

Chelsea Franchi, Senior Assistant Winemaker
My husband’s family is from Orange County, which is around four hours away, and my mom lives in the Sierra Foothills, which is approximately five hours away. This means for the holidays, we normally spend a decent amount of time in the car. This year, however, my family is coming to us! I am feeling incredibly grateful and as such, have taken the time to plan for wines that they will love as a small thank you for the long haul they’re making to spend time with us. We’ll be making our traditional prime rib for Thursday night, so our final wine will need a little more heft and structure than we would be for the more traditional turkey feast.  We’ll go through a progressive wine list, starting with light and fruity and making our way up the structure scale. To kick things off while cooking in the kitchen, I typically like to have something with bubbles. It looks like it may be a chilly, rainy afternoon, so instead of the usual bottle of white or rosé sparklers, we’ll have a bottle of Barbolini Lambrusco Grasparossa di Castelvetro. It’s bubbly, fruity, and incredibly fun to drink. For dinner, we’ll have dueling glasses of red – one glass that’s a little dancier on the palate and one with a little more heft and weight. Jolie Laide’s 2016 North Coast Syrah will be our wine on the leaner end of the spectrum to pair with the non-meat dishes. For the prime rib, we’ll have a bottle of The Royal Nonesuch Farm 2017 Red. I’m unbelievably excited about opening and enjoying each of these wines, but even more excited to share them with some of the people I love most in the world.

Craig Hamm, Assistant Winemaker
We are going to be doing a potluck at my family’s house so my duties are the wines. There will be a sparkling rosé made with some friends, a fully garagiste special: my first vintage of wine, the Paysan Rosé of zinfandel. Then to some white Esprit Blanc, which always goes well at Thanksgiving with the richness it brings. I will also be bringing something I purchased from a great tasting at Kukkula: Vaalea, a blend of Grenache Blanc, Roussanne, and Viognier. For the reds we will have a Niner Cabernet Franc, Tablas Creek Counoise, and also the Tannat. I hope everyone has a good time with family and friends. Cheers.

Jordan Lonborg, Viticulturist
Thanksgiving is the best day of the year. Friends, family, food, WINE, and whiskey. I am pulling the trigger this year and opening a magnum of 2013 Esprit de Tablas to share with my Mendocino family branch. On our journey north, this being Alma’s (our 5 month old daughter) first visit to the NorCal coast, we figure we’d expose her to some of the gems Route 128 and Anderson Valley has to offer. Our planned stops for Pinot (and hopefully a few Rhônes) will be Navarro, Husch Vineyards, Toulouse, and lastly, for the bubbles, Roederer... The night will end, or begin, with a bottle of Blanton’s Whiskey!!! Big things to come out of Tablas Creek Vineyard this year! We will keep you all posted! I am truly thankful to be a part of this team! ¡Viva Tablas Creek Vineyard! 

John Morris, Tasting Room Manager
The thing is, this Thanksgiving I still don’t know what wine we’ll be serving.  This is directly and irrefutably related to the fact that we don’t yet know what we’ll be serving for dinner.  I know, I know, its Tuesday.  We’re going back and forth between a traditional Thanksgiving spread and something more to my liking, like say, lamb chops, or my wife’s amazing Thai cuisine (which is her traditional Thanksgiving dinner). It will be a game time decision, made while grocery shopping Wednesday morning.  So I thought I’d pass along some general guidelines that I follow for Thanksgiving. Frankly, you could skip this and check out Eric Asimov’s always excellent Thanksgiving column, which features better writing and the suggestions of a savvy group of wine professionals, as the message is pretty similar. 

  1. Keep it light.  Wines with low alcohol, tannin and oak work better with a traditional Thanksgiving feast. 
  2. Keep it simple.  It kills me to see Uncle Lush knock back an expensive and complex wine like he’s taking a shot of cheap tequila. Unless you’re hosting an avid wine crowd, save yourself some stress and money and look for modest bottlings that follow rule #1.
  3. Rose always works. 

If you’re looking for suggestions from Tablas Creek, the Esprit de Tablas Blanc is always spot on with the savory flavors of this holiday, and elevates this meal to something more. For a budget white, the Patelin de Tablas Blanc would be terrific.  For reds I like the Counoise, Grenache, or Cotes de Tablas.  Just don’t forget the Rosé.  Happy Thanksgiving!

Gustavo Prieto, Tasting Room, Cellar, and Vineyard
These year we’ll have a mix of guests, meaning there will be wine drinkers and beer drinkers, so it will be more of a challenge to choose the wines but one thing for sure it will be bubbles to start with. I’m thinking an Amirault cremant from the Loire and for the dinner table a bottle that I always choose for Thanksgiving, an older vintage of Tablas Esprit de Beaucastel Blanc, probably a 2005 and for reds a 2017 Tablas Counoise and also from the Loire a 2013 Patient Cottat, Le Grand Caillou, Pinot Noir

Randy Thurman, Facilities & IT
Kirk and Sweeney rum, Port from a winery in Greenfield, and probably English Ales Black Prince Porter and some English Ales Fat Lip. Maybe some English Ales Big Sur Ale as well and might have some fish and chips from their pub on the weekend. My father in law will probably have several bottles of TCV wines open as he has saved a few from his last shipment. My father in law is waiting for the 24 hour apple cider brined rotisserie smothered in herb butter stuffed with veggies and cooked over peach wood turkey on a rotisserie add on for our Weber kettle grills and I use the drippings from the turkey to make the gravy for the mashed potatoes.

Amanda Weaver, Cellar Assistant
This Thanksgiving I will be traveling down home with a couple options in my car. I usually go for something to pair with the main dish, TURKEY!!! However, my mom has gone the way of veganism so I’ll have to get a bit more creative with my selections. I’m thinking a couple whites, like Delaporte Sancerre Monts Damnés and Paix Sur Terre Ugni Blanc. Both bring a lot to the table with lovely acidity and lots of texture, they are both pleasurable to drink on their own but can also accompany a meal. As far as reds for the occasion, I like to keep things light seeing as the meal typically brings everyone to the edge of bursting their buttons. Domaine Dupeuble Beaujolais Nouveau 2019 is a great light, pleasantly fruity, and easy on the wallet wine to pair with what will probably be a vegetable-heavy meal.

And as for me...
Typically, my choice is to open the largest bottle I have to hand at Thanksgiving gatherings. There's usually a story behind a big bottle, and the randomness of "just open it" adds a certain amount of pleasurable discovery to the gathering, as well as the festivity that large bottles bring per force.

The largest bottle I have is a 3-liter of 2005 Robert Mondavi Napa Cabernet, acquired at some silent auction this year (a consequence of attending fundraisers in wine country!). I'm sure that would be amazing. But I'm not feeling like I want to commit four bottles of the same wine to a meal where there will only be eight adults. This is a smaller gathering than some recent ones in our history. If I don't open the big bottle, I may go with a magnum of 2000 Talley Rincon Pinot Noir that I've been saving for the right occasion. I also ordered a case of one of my favorite Beaujolais producers, the 2018 Clos de la Roilette Fleurie, with Thanksgiving in mind.

Whichever way we go, I'm sure that it will be preceded by some Dianthus, and we'll likely break out some whites for those who'd prefer that with their turkey, maybe the 2018 Picardan for something mineral and refreshing. For me, it's an important consideration that none of these wines will demand to be the center of attention: they will be dining companions with which you can have a conversation, to tell (and help you tell) stories around the table. After all, that's what it's all about.

Wherever you are, we wish you a happy, healthy Thanksgiving, and that you be surrounded by good food and great company.


The Winding Road to Tablas Creek: We Interview our 2019 Harvest Interns, Ryan Brennan and Adrian Garcia

By Ian Consoli

Every year Winemaker Neil Collins hand selects two eager individuals, usually just starting a career in wine, to join our cellar team for harvest and commence the activities of shoveling grape skins, sorting clusters, and washing presses, bins, and barrels. Cellar work is certainly glorified as a romantic, energetic, and gleeful experience in which a community bonds over the long hours and fermenting aromas that fill the cellars, and it is this; however, it's strenuous, with long hours and close quarters with your team. It takes a certain kind of individual to thrive in this environment day in and day out for one, two, even three months at a time. This year we found two of those individuals from opposite sides of the country with both direct and indirect paths to the Tablas Creek cellar. This is Ryan's and Adrian's story.

Wine Harvest Interns Staredown

Who are you?

Ryan Brennan 

Adrian Garcia

Where did you grow up?

R: I grew up mostly in Virginia. My family is from New England, my dad is military so we bounced around quite a bit, but my formative years were in Virginia.

A: I am from Cupertino, but not the city of Cupertino; I live up in the mountains kind of hidden away on Montebello road. I moved there when I was three and spent most of my life up there.

Wine Harvest Intern Happy RyanRyan Brennan smiles while working the sorting table

When and how did you get into wine?

R: I was a history and politics student in school and realized I'd rather make people happy than make people mad so I got out of politics before I even started. I ended up doing some organic farming work with a WOOFing program, which is a pretty cool program. I was in Sweden, my co-WOOFers and I were just WOOFing around doing some stuff and realized we could be making alcohol at the same time so we started fermenting things in our bathtub, with the farmer’s approval of course. We used apples and cherries and all sorts of fun things. We did grow grapes so that was my first exposure to the magic of making alcohol. I spent a little time in restaurants drinking more and tasting more after that.

A: I grew up around it. My dad's been working at Ridge Vineyards since he was 17.

Wine Harvest Intern Tank Hole Adrian   Adrian Garcia crawls out of the bottom of a tank

What experience did you have prior to Tablas Creek?

R: An opportunity opened up for me at a 3 acre vineyard in New Hampshire of all places. We made batches a little over 100 gallons and I thought that was huge. After that initial introduction a much better opportunity came up in Vermont with a winery that had just won the International Cold Climate Winery of the Year competition. Which it doesn’t sound impressive in California but for everywhere else where it gets cold and there are seasons, it’s pretty awesome. I figured if I could learn how to grow grapes and make wine an hour south of the Canadian border I could do it anywhere. After a little stint in Edna Valley I ended up here in Paso.

A: I officially started getting involved with winemaking when I was 18, straight out of high school, doing mostly vineyard work. I did some lab and vineyard work for Ridge Vineyards for a while then I started working in the cellar once I went to Fresno State. I’ve been in their cellar for about 2 years up until I came here.

How did you hear about Tablas Creek?

R: I was in Vermont and I met Dani Archambeault, who used to work in the wine club at Tablas. She said some pretty nice things that got me excited about the Central Coast and the possibility of coming out this way.

A: I've kind of heard the name since a while back and thought Tablas sounded interesting. I started looked more into their farming and I'm like, this is pretty sick.

How did you end up working harvest with us?

R: I got Neil’s contact info from Dani and I just kept bothering him until I got a job.

A: The viticulturist back home, David Gates, asked me what I was going to do after college and I'm like, Mmm I’ll do some internships. Tablas Creek seem like a nice place. He tells me, well they're going to be here [Ridge Vineyards] next week doing a tour if you want to talk to them. That’s where I met Neil, asked if I could be an intern, and he said yes.

How often do you shower?

A: Every single day

R: Every day for my girlfriend.

How is harvest going?

R: Oh, it’s fine laughs

Wine Harvest Intern Working RyanRyan rakes out the leftover grape skins

We recently processed 51 tons in a day, what did you do when you got home that night?

R: I'll be honest with you it wasn't that hard, it was a fine day. We all work together really well. I mean a lot came in and we were on the table for a while sorting things out and running around, but the team works really well together. So I went home, had a beer and went to bed.

A: Same thing it wasn't that bad. It's pretty efficient here. I went home, chilled, listened to music and went to sleep.

What is your ultimate goal in cellar work?

R: This is a cellar rotation as far as I'm concerned. I spent my first couple years doing cellar work just because someone else needed to do it, but my main focus has been on vineyard work. The place I was working in Vermont, Lincoln Peak, was about 13 acres or so. While there I got to see how a small property like that allows you to get involved in all aspects of the production, so I’m looking at a similar idea down the road; a smaller place 13-15 acres max where you can get a lot of time outside and very little inside.

A: I dislike how people say the Central Valley can't produce great wine. It can, I just think if we planted varieties suited for warmer climates we would have greater success. In Madera, or Fresno, or Lodi it's super-hot during the summers, if you had maybe some Rhone and Spanish varieties, which are good for warmer climate, I think you can make some really great wine over there. It's my dream to prove it.

Wine Harvest Intern Tank AdrianAdrian in one of our wooden upright fermentation tanks

If a genie said you could be head winemaker anywhere you wanted, where would you pick?

R: I don't know there's a lot back in Virginia I’d like to be a part of. Linden Vineyards is a pretty extraordinary place, it’s definitely one of the best if not the best places on the East Coast that make tremendous wine.

A: I have some aspirations to be the head winemaker at Ridge Vineyards because that's where I grew up and that’s where my dad has been working a lot so it would be cool to, you know, have the son of a cellar worker be the head boss.

Best bottle of wine you ever had?

R: It's probably not technically the best one I've ever had, but in terms of the best experience drinking a wine... When you're in Sweden the swedes aren't too pretentious, they don't really care about the packaging, they don't care if its cork or screw-top, in this case it was a very high end organic boxed wine out of Argentina. I don't remember the label, but it was incredible wine, it went so well with what we were eating. A picnic table outside the greenhouse picking vegetables next to us for a salad, grilling stuff up on the grill, Midnight Sun, it was 11 and still sunny out. I mean that's the best wine I ever had and it came out of a box and bag. I’d also like to add the best single bottle I can name was a 2016 Stolo Syrah. It was a game changer for me. It tasted like liquid beef jerky and made me want to become a Syrah grower.

A: There is one pretty damn good bottle of wine that comes to mind and I think the situation made it even better. It was an old Ridge Montebello that one of my cousins stole from his dad, my uncle, back when he worked at Ridge and then stored for years. When we finally decided to open it up we were at a typical Mexican Thanksgiving with tons of people, great food, and probably the last place you would expect to see an 81 Montebello Estate from Ridge.  I think 81 or 88, and it was pretty damn good, funny, funny situation.

What’s next for you?

R: Stay in the area. I’m actually looking at a house to rent right now but the job has to come first so if anyone’s looking…

A: Not sure. I could go back home and work in the vineyard. I’ve also been checking out some wineries in the central valley I would like to work at, or I could start doing internships abroad.

Would Your Rather:

Cake or Pie?

Pie, Pie

Breathe underwater or fly?

Fly, Fly

New World or Old World?

Old World, New World

Winemaker or Viticulturist

Viticulturist, Both

Wine Harvest Interns


What I would have said if I'd given a speech at our 30th Anniversary Party

On Friday night, we hosted an industry party to celebrate our 30th anniversary. It was a wonderful evening, with about 350 friends and colleagues, beautiful weather (we got lucky), great food by Chef Jeff Scott, music by the Mark Adams Band, and masterful coordination by Faith Wells. I'll share a few photos, all taken by the talented Heather Daenitz (see more of her work at www.craftandcluster.com). We brought in some chairs and couches, and converted our parking lot to space to sit, mingle, and browse the memorabilia we'd pulled together.

Seating group on parking lot

Expanding to the parking lot spread the event out, making sure that no area felt cramped, and gave the event two focuses: the food, near our dry-laid limestone wall, and the wine tables, on our patio.

Tablas Creek 30th Anniversary Party - Food and Solar Panels

We decided to open every wine we're currently making, as well as several selections out of our library. We figured if not then, when?

Tablas Creek 30th Anniversary Party - Wines

Chef Jeff's menu focused on things that were raised or harvested here at Tablas Creek, including lamb, pork, honey, olive oil, eggs, pea tendrils, and herbs. The egg strata, made from 16 dozen of our eggs and flavored with our olive oil, was one of my favorites: 

Tablas Creek 30th Anniversary Party - Egg Strata

One of my favorite things that Faith suggested we do was to put together photo walls, each representing a decade of our history. This gave us an excuse to go through our massive photo archives and try to pull out pictures that showed how things had changed.

Tablas Creek 30th Anniversary Party - Photo Wall 3

In the end, though, the event was, as most events are, really about the people who came. We had winemakers from around California, almost the whole current Tablas Creek team and many of the former employees who helped bring us where we are, local restaurateurs and hoteliers, members of the community organizations and charities we support, and even local government officials. Jean-Pierre Perrin (below, left) made the trip from France, and I know it was fun for people who had only heard his name to get to meet the man so responsible for the creation of this enterprise.

Tablas Creek 30th Anniversary Party - JPP & Michel

The Paso Robles wine community is remarkable for the extent to which it really is a community, made up of people who live here and are involved in the broader local community, from schools to restaurants to youth sports and charities. Getting a large group like this together isn't so much an industry party as it is a gathering of friends. And I couldn't shake the feeling all day that this was like a wedding, with old and new friends arriving from far away, and people stopping me again and again to say, warmly, "congratulations".

It was this aspect of Paso Robles that I'd been intending to highlight in the brief remarks I had planned to give to the group. But I decided in the middle of the event that doing so would have interrupted the event's momentum and turned something that felt like an organic gathering into something more staged and self-centered. And that was the last thing I wanted to do, so I just let the evening take its course. 

That said, looking at the photos makes me feel that much more confident in what I had planned to say. The event wasn't the right moment. But I thought I'd share them now. I didn't write it out, but these are, more or less, the remarks I'd planned to share:

Thank you all for being here. It's hard for me to wrap my head around the fact that it's been 30 years since my dad, as well as Francois and Jean-Pierre Perrin (who is with us here tonight) celebrated the purchase of the property with a lunch from KFC on the section of the vineyard that we know call Scruffy Hill. And not just because all the great restaurant folks here this evening are a case in point that the Paso Robles culinary scene has come a long way from those days.
I wrote a blog a couple of weeks ago about 10 things that we got right (and wrong) at the beginning of our project. [Note: that blog can be found here.] Things we got wrong, like that we were only going to make one red and one white wine each year, or that we didn't need a tasting room. And things we got right, like that the climate and soils in this place was going to be great for these varieties, and that if we planted the right grapes, whites could thrive here. But the biggest piece of our success isn't something that we got right or wrong; it's really neither of those things. It wasn't on our radar at all. In my opinion, the biggest thing that has allowed this crazy project to succeed is the wine community that we joined here in Paso Robles. It is this community that has become a destination for wine lovers and for some of the most talented winemakers in the country. It is this community that has embraced Rhone varieties, and blends, both of which were major leaps into the unknown for an American winery 30 years ago. And it's this community which has welcomed us, interlopers from France and Vermont, to be a part of its vibrantly experimental mix.
I often think, when I reflect on the anniversary, that 30 years old is the age at which, in France, they finally start taking a vineyard seriously. I am proud of what we've accomplished, but even more excited about what we're working on now. Thank you for your support over the first generation of Tablas Creek. I look forward to celebrating many future milestones with you.

The idea that for all we've done, we're just getting started, was the inspiration for the party favor we sent people home with: a baby grapevine from our nursery. We may have been here for a generation. But it's really still just the beginning.

Tablas Creek 30th Anniversary Party - Vines

So, if you came, thank you for helping us celebrate. If you couldn't come, thank you for helping us make it 30 years. We couldn't have done it without you.


Ian Consoli: The Prodigal Son Returns (to Marketing)

By Linnea Frazier

With this blog I am so happy to introduce Ian Consoli, our new Marketing Assistant. I will be leaving for a cellar position in New Zealand in March, but Ian has already begun transitioning into my marketing role from the tasting room and we couldn't think of a better way to familiarize the face behind the future emails than with a blog! If you've visited our tasting room over the last year, it's likely that you tasted with this man. His knowledge and impish personality will speak for itself. 

Where were you born and raised?

The township of Roblar, 8.6 miles south of Tablas Creek.

What drew you to Central California?

I wanted to come home.

Young Ian

How did you first hear about Tablas Creek?

I used to manage business and marketing objectives for a small non-profit in Los Angeles. We were coming up on a big fundraiser and I was trying to put together a big item package. One of my childhood friends (Jake Miller) worked in the tasting room at Tablas so I asked if he thought he could help. He more than helped by putting the whole package together himself with the first donation being wine and a tour from Tablas Creek.

You've been working in the tasting room until now. What will your new role here at the winery entail?

As the new marketing assistant I will be doing a lot of listening and a fair amount of talking. If you hashtag #tablascreek or tag us on your posts, I will be the voice answering any questions you have or adding context. Same if you comment on our social media content. If we have news to share, or we're coming to your neck of the woods, you'll see my name at the end of the email. I'll be working on blogs like these so you get to know our team better. Less visibly, I'll be working behind the scenes on the digital backend to help more people find Tablas Creek if they come to Paso Robles, and our content when they're searching for topics that we've researched. I'll also be coordinating our participation in events locally and around the country. To that note hopefully you'll see me at an event near you!

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What are you most excited for in your transition from Hospitality into Marketing?

Learning. It’s what hooked me on wine in the first place and marketing, like wine, is always developing. The challenge of keeping at and ahead of trends is an exciting position to be in.

Which are your other favorite wines or wineries locally or around the world?

Tablas is my favorite winery. I think if you drink the same winery’s wines every day for a year and you still love them it’s hard to argue. After that I’m pretty true to my millennial status in my obsession with organic and biodynamic wine. Ambyth in Templeton is awesome, Lo-Fi Wines in Los Alamos is exciting, Solminer in Los Olivos is intriguing. Regionally the Loire Valley has my curiosity at the moment.

If you had to pick one red and one white to drink for the next month which would you choose?

Tablas Grenache 2016

Esprit de Tablas Blanc 2012

What is one of your favorite memories here?

The first time Neil Collins talked to me.

What would people be surprised to know about you?

I sew.

Unique Spring - Ian (002)

How do you like to spend your days off?

I like surfing so if I can I get in the water. I own an aussie named Rasta (after Dave Rastovich) and enjoying every day I can with him is a priority. I really like organizing things so as lame as it sounds I spend a lot of time going to my parent’s house and organizing their garage. I’m also taking wine business classes on the side so I donate a day to that typically. And of course going wine tasting.

IMG_20181214_091704

How do you define success?

Success is the measurement of smiles one sees in a lifetime.


Our Most Memorable Wines of 2018

One of the things I appreciate most about the team that I work with at Tablas Creek is the wide range of their interests and experiences. If you don't work at a winery, you might expect that those of us who do spend most of their time drinking their own wines, but in my experience, that's far from the case. Most people who find a career in wine do so because they find it fascinating, and that interest doesn't go away just because they've landed at a particular winery, even a winery that they love. And most people who work at wineries look at exploring other wines as an enjoyable form of continuing education.

This year, I thought it would be fun to ask some of our key people about one wine that stuck with them from all the ones they'd tried in 2018. I loved the responses I received, and thought that readers of the blog might too. Here's everyone's submission, in their own words, in alphabetical order (except mine, which is at the end):

Leslie Castillo, Tasting Room Team Lead: Casa Gran del Siurana La Fredat 2014 Garnatxa
DSC08261This last November my husband and I traveled to Barcelona, Spain. A longtime friend from Baja, Mexico happened to be there at the same time, so we met up and drove to the Priorat for a day and had lunch at Mastrucafort in Bellmunt del Priorat, it was there where we had my most memorable wine La Fredat 2014 Garnatxa from Casa Gran del Siurana, objectively the wine was elegant yet wild simply beautiful but what made it even more memorable was the amazing Catalan food, rice prepared with rabbit, escargots and wild mushrooms; pasture raised lamb and the best braised “bacalao” I’ve had. The wine on its own was beautiful but what made it most memorable for me was everything that surrounded it our friends, the place the amazing dishes, whenever I drink La Fredat in the future I will remember that snapshot of our trip.

Neil Collins, Executive Winemaker: 2013 Domaine Tempier La Tourtine
IMG_9163I have always maintained that a really great wine can only achieve its full potential when it’s company and surroundings are all in perfect tune. Just such a moment happened last week. I took the glorious drive over the Nacimiento-Ferguson road to Big Sur with my boys and a friend. We lunched at my favorite lunch spot anywhere on the planet, Nepenthe. A glorious winter day, we were treated like kings! Classic steak & frites, the wine a 2013 Domaine Tempier La Tourtine. Stunning is an under statement! Food family friends great weather great view GREAT Wine, perfect.

Ian Consoli, Tasting Room: AmByth Estate 2013 Mourvedre
My favorite bottle of 2018, AmByth Estate 2013 Mourvedre, had two special moments. Number one was in its tasting room. As a man stood across from me and poured me 14 memorable natural wines one stood above them all. I took that bottle and held it for the right occasion until it found me only 2 months later at a dinner made exclusively of biodynamic ingredients. I brought it out to pair with the lamb and was immediately sent into a world where everyone else at the table disappears and only the dish, the wine and myself remain in the phenomenon known as “the vortex”. It was magical.

Darren Delmore, National Sales Manager: 2005 Franck Balthazar Cornas 
IMG_1005This 2005 Franck Balthazar Cornas quietly resides on one of my favorite wine lists in the US, at Sacramento’s Tapa the World. Half wine bar and half hookah lounge, owner Paul bought heavy amounts of old world juice before the financial downturn of 2008, and a lot of it is still there at original prices for us industry types to drool over. Black and viscous in color, raw meat and kalamata olive aromatics, with just enough of the Cornas funk bumping in the glass; it's in a beautiful pop-and-pour state at 13 years of age with time-tamed tannins.

Evelyne Fodor, Tasting Room Team Lead: Fino Sherry
Tapas and wineAt a tapas joint in Córdoba, Andalusia this summer.  We spotted this little place hidden in the backstreets near the grandiose Mezquita-Cathedral that we had just visited that morning.  In this picture taken by my husband, you’ll notice our glasses of chilled Fino Sherry, the local wine, ubiquitous in the region.  I still feel the deliciously crisp refreshing taste of it, with its distinctive aromas of almond that remind me of our Roussanne.  It did not need any more than a simple plate of chorizo and Manzanilla olives to make the experience delicious and unforgettable.

Chelsea Franchi, Senior Assistant Winemaker: 2017 Ridge Montebello (from Barrel)
20180803_143440 (1)Thinking about my favorite or most memorable bottle of wine from a given year is like going through a highlight reel from the past 12 months.  Travel experiences, epic dinners with friends and family, celebrations both large and small… for me, every one of those events is marked with a special bottle of wine.  Going through my favorite memories of the year and trying to narrow it down to a single bottle is a difficult task, indeed! 

However, there was one singular wine experience that absolutely blew me away this year.  Before harvest, our cellar team took a trip to Santa Cruz under the auspice of teambuilding, but the real reason for the trip was that our winemaker, Neil Collins, got an invitation from Eric Baugher, winemaker at Ridge Vineyards, to visit the Ridge Monte Bello Estate.  We jumped.  FAST.  Eric gave us a full cellar tour and led us through a stellar barrel tasting experience before showing us the separate Monte Bello cellar.  It was here that I had my very first taste of Ridge’s Monte Bello wine.  My dad had always been a fan of Ridge and the striking green and black labels were a staple in our wine rack – but never the Monte Bello.  This, to me, was tasting from barrel a lifetime of curiosity, longing and wonder.  And while it may have been my first taste of this venerable wine, it was not to be my last that day.  We sat down to lunch and after enjoying flights from their Lytton Springs and Geyserville properties, as well as a flight from their ATP wines, we were treated to a flight of the 1992, 2002 and 2012 Monte Bello.  These wines and this experience was the closest to perfection I’ve ever had the good fortune to be part of.

Working in this industry, we get access to all kinds of really extraordinary experiences, events and wines.  But hanging out with the Ridge vineyard and cellar team and talking frankly about their winemaking practices over glasses of exceptional wines I’d been waiting my entire life to try – this was one of those days where I sat thunderstruck, asking myself “Is this really my life?  How did I get so lucky?”  If a glass of wine causes you to ask questions like that, well, that’s certainly a highlight of the highlight reel.

Linnea Frazier, Media & Marketing: 1984 Diamond Creek Volcanic Hill Cabernet Sauvignon
My most memorable bottle actually all came into play because of a chipped tooth. Yes, a chipped tooth. I was at my orthodontist and we were chatting about my work in the wine industry and his past wine collections, so being curious about the more obscure Rhone whites he proposed we do a bottle exchange next appointment. I readily agreed, not thinking too much of it and when the time came presented him with a bottle of our 2017 Picpoul Blanc. Casually, he places a bottle of 1984 Diamond Creek Volcanic Hill Cab Sauvignon on the table between us. Needless to say I laughed. And despite my protestations, he was adamant about us exchanging. Much to the delight of my conscience, I do believe he ended up buying a couple cases of Picpoul a few weeks after.

That bottle was opened during the holidays with the people I love most and given the ceremony it well deserved. Of course it was outstandingly rich and rustic, with immediate sinister earthiness and gained more dark fruit after a couple hours. Cheers!

Misty Lies, Tasting Room Team Lead: 2013 Domaine Ponsot Clos de la Roche
IMG_0048Earlier this year we had a free afternoon to open a nice bottle of wine. We decided on a bottle from Domaine Ponsot and decanted it. As the afternoon progressed we tasted it about every 20 minutes to see how it would open up over time. Even as a youthful wine, it was simply amazing and it gave me a whole new appreciation of wine.

John Morris, Tasting Room Manager: 1996 Tablas Hills Cuvee Rouge
This was a year where I drank plenty of wine, but mostly good, solid, everyday stuff.  The exception, at the risk of being a homer, was the discovery of a handful of cases of 1996 Tablas Hills Cuvee Rouge.  This predated the first Tablas Creek Vineyard labeling by one year, but is in essence an Esprit de Tablas/Beaucastel.  A caveat: there’s none left.  We sold it bottle by bottle in the tasting room over the course of a couple of months, and I had the opportunity to taste it a handful of times.  It’s held up remarkably well, and still has some years left.  It is of course an old wine, so is ethereal in body, delicately perfumed, graceful on the palate, with just enough vibrancy to make it fresh.  It’s not quite a perfect wine, as it shows a touch of green, maybe stemmy tannins that are mostly calmed with age, but for a 22-year-old wine made from three-year-old vines, it’s a revelation.  And as much I as enjoyed it, I‘m even more excited about what the wines we’re making now will be like in 20 years, with fully mature vines and a vineyard and winemaking team with two decades of experience on this site.

Suphada Rom, Sales & Marketing: Vouette & Sorbée’s Fidèle
Suphada ChampagneI might be the worst minimalist ever! I carried around this bottle of champagne around with me through the better part of the summer. I had a sneaking suspicion that Cameron (my now fiancé) was going to propose at some point and me, being my hyper organized and planned self, I wanted to be prepared. Thankfully, I only had to tote it around for a month or two! Our engagement wine was Vouette & Sorbée’s Fidèle, a beautiful expression of Pinot Noir from the Aube. If I can give any unsolicited advice, I would say to always have a bottle of champagne ready- you never know (or sometimes you do!) when you may need to celebrate.

Randy Thurman, IT and Facilities Manager: 2012 Esprit de Tablas
We celebrated a new niece arriving this year with a bottle of Esprit Red 2012. I also gained a brother in law almost 3 months to the day that my niece was born, which we also drank to at their wedding with 24 bottles of Tablas Dianthus, Picardan, and Patelin current releases. We did not have any immediate family pass but we usually toast them at every family get together with any drink available and reminisce about how they would have enjoyed being there with us and how much we miss them. To King Po Po as my family would say.

Me: Domaine Marquis d'Angerville, Clos des Ducs, Vintage Unknown
IMG_7056As readers of the blog or followers of Tablas Creek will know, my dad Robert (founder of Tablas Creek) passed away this March one month from his 91st birthday. I wrote at some length on the blog on his life, and also in another piece shared the eulogy I gave for him at the celebration of his life we held at the vineyard in April. That celebration was a mix of sadness and appreciation for the many things he built and left for all of us. In that spirit, at a family gathering two nights before the memorial, my brother Danny and I decided to open a bottle of made by the Burgundy proprietor with whom he had been friends longest: Jacques d'Angerville, born like him in 1927.

I've always loved the wines from Domaine Marquis d'Angerville in Volnay, which for me exemplify Burgundy's magical ability to have depth and intensity of flavor without any sense of heaviness. The bottle itself had spent some years in my dad's Vermont cellar, where the high humidity is ideal for the wine inside the bottles but enough to cause labels to disintegrate. I'm sure that the vintage was printed on the cork, but I don't remember what that was, and the part of the label that would have shown it is gone. Almost certainly some vintage between 1976 and 1985, but I can't be more specific than that.

I remember the wine, though: translucent and ethereal, high-toned, fully mature and yet still very much alive. It's a wine I would have loved in any circumstances, but it was everything else that the wine signified that night that made it my most memorable wine of the year: a backdrop for our telling stories of our dad's life; tangible proof of the impact of his career; and a symbol of endurance (Jacques passed away in 2003, but his brilliance shines through in the wines he made).

A few concluding thoughts:
As you might expect, this was an eclectic list. Some wines are Tablas Creek, but most are not. Many were older, which says that for all the challenges of storing and being patient with wines, the rewards can be marvelous. But the thing that stood out most for me was the extent to which wines can mark the significant occasions in our lives, and give those moments additional depth and meaning. May your food and wine experiences be memorable in 2019.


What We're Drinking with Thanksgiving 2018

I have always loved Thanksgiving. It's a holiday that's mostly about eating, drinking, and family. It's still relatively uncommercialized. And it's about giving thanks, which I feel like puts a celebration into the right perspective.

The idea that there is a "right" wine for Thanksgiving seems to be on its way out, and that's just fine. The meal, after all, is diverse, with a panoply of flavors (and participants) that encourages a diverse collection of wines. I do think that there are wines that it's probably good to steer clear of: wines that are powerfully tannic tend to come off even more so when they're paired with some of the sweeter Thanksgiving dishes, and wines that are high in alcohol tend to be fatiguing by the end of what is often a marathon of eating and drinking. But that still leaves you plenty of options.  With a traditional turkey dinner, I tend to steer people toward richer whites and rosés, and fruitier reds relatively light in oak and tannin.  There are a lot of the wines that we make that fit this broad criteria, so if you want to stay in the Tablas Creek family, you could try anything from Roussanne and Esprit Blanc to Dianthus Rosé to Counoise, Grenache, or Cotes de Tablas.  Richer red meat preparations open up a world of Mourvedre-based reds, from Esprit de Tablas to Mourvedre to our Panoplie.  But there's a wide world of wines out there, and I know that while our table will likely include a Tablas wine or two, there will be plenty of diversity represented. I thought it would be fun to see what a broad cross-section of our team were looking forward to drinking this year.  Their responses are below, in their own words, in alphabetical order.

Thanksgiving Pairings

Janelle Bartholomew, Wine Club Assistant
This year my family is especially grateful considering all the turmoil California has been through in the last month.  It will be just our little family of 5 celebrating together this year, so our wine list in small.  While I cook and listen to my children play (or argue, more commonly) I will be sipping on some lovely Delamotte Champagne… bubbles make everything better. For dinner I have saved a bottle of 2012 Coudoulet de Beaucastel to share with my husband. Happy Thanksgiving to all!

Neil Collins, Executive Winemaker
Once again it is time to carefully select those wines that will accompany turkey on the table. As is always the case these days the first bottle on my list will be a Magnum of Esprit De Tablas Blanc, the new and luxuriant 2016 perhaps? or the 2012?. The cellar crew and I shared a magnum of Beaujolais Nouveau from Domaine Dupeuble, I bought an extra for thanksgiving! The Lone Madrone Demi Sec Chenin Blanc will certainly be present. I have been saving a Brick House Pinot also. I tend to like some bubbles around also perhaps from The Loire Valley. We have a lot of guests coming this year, guests with varying levels of wine geekiness so the post Thanksgiving list will surely make more interesting reading than my pre list. Is there any better moment than friends and family around a table laden with wine food and chatter? Not for me there isn't! Neil..

Darren Delmore, National Sales Manager
Darren editedI’m going all central coast this year on wine, as my family is celebrating with close friends in Ventura who own an awesome wine-focused restaurant called Paradise Pantry. We’ll be starting off with the 2010 Esprit de Beaucastel Blanc, which is at an incredible stage of its life and mind blowing in large Bordeaux glassware. For my contribution of reds, I pulled a 2008-2010 vertical of Pisoni Estate Pinot Noir; a powerful iconic SLH estate for the varietal. The fruit and tannin intensity coming from this own-rooted slope rewards some short term cellaring and should be at their pleasurable peak, along with the flavors and richness of what Paradise Pantry's chef-owner Kelly Briglio is making for the feast. Happy holidays! 

Brad Ely, Cellar Master
This year, as every year for Thanksgiving, my family and I will be starting with sparkling. There is nothing like bubbles to ease some family tensions and put everyone in the festive spirit. I usually go domestic for this and buy a few bottles of something very drinkable that everyone can enjoy like Mumm, Roederer, or Schramsberg. Then for the meal we will definitely have a food oriented rosé, like our Tablas Creek Dianthus. I find rosé to be a very versatile pairing with the multitude of flavors on the Thanksgiving dinner table. For red, we will be drinking a Cru Beaujolais from Fleurie and a Red Burgundy from Marsannay. Reds on the fresh side that complement the different foods without overpowering anything are my go to wines and these two should fit the bill just right. Cheers!

Evelyne bottlesEvelyne Fodor, Tasting Room Lead
I am looking for something autumnal, unexpected, and “very French.”  My first pick is the 2015 Le Peu de la Moriette Vouvray of Domaine Pichot. The grape is Chenin Blanc from the Loire Valley.  To me, Vouvray stands for Fall; the way rosé makes me think of Summer.  This one has a yellow leaf color, herbal flavors and a Pink Lady apple fruitiness that will fit perfectly with my butternut squash soup.  

Another pick from the Loire Valley will also land on my table.  I found this 2012 Chinon, Les Petites Roches from Charles Joguet at Kelly Lynch in Menlo Park for $23 (the grape is Cabernet Franc). It is lean, floral and has the right amount of acidity to cut the fat of the meal. I loved its faint earthy undertones on my palate. I will put it in the fridge for 30 minutes before opening because I like my reds on the cooler side.  Both Vouvray and Chinon will flow with the food instead of being the centerpiece of the meal. 

Chelsea Franchi, Senior Assistant Winemaker
Aside from helping with chopping and dishes, my only Thanksgiving responsibility is to bring some wines that (hopefully) everyone will enjoy and make sure glasses stay full.  My wine packing plan involves the assumption that everyone likes what I like, which is a tactic that I’ve discovered works far better with wine than it does with politics. 

If there were a Day-Drinking Handbook, I’m sure it would require that sparkling wines must be consumed at some point during the festivities.  There’s not (that I know of), but it doesn’t mean we can’t heed that imaginary book’s wisdom.  We’ll start with something that provides everything I love about sparkling wine (dry, bright yet creamy with a fine mousse) and leaves out the thing that’s harder for me to swallow when buying Champagne: the price-tag.  My first sparkling bottle of the 2018 holiday season will be Domaine Huet’s Vouvray Petillant Brut.  It lands solid on the palate but weighs in at less than $30.  For the more serious portion of the dinner, we’ll pull out a 2012 Foxen Pinot Noir from Bien Nacido Block 8.  I’m anxious to revisit this wine as I loved the explosive nose and precise palate when we last had a bottle a few years ago.  If it’s anything like I remember, this bright, spicy and supple wine should be a great accompaniment to the various dishes being passed around the table.  With these two beauties being enjoyed (plus others, I’m sure), we’re bound to be too busy extolling the virtues of what’s in our glass to even think about discussing politics!

Linnea Frazier, Marketing Assistant
Thanksgiving tends to toe the line of mayhem and yet not quite dissolving into anarchy every year in my household. Naturally, the wines on the table help in this regard (sometimes admittedly adding to the anarchy aspect). Being a bubbles oriented family in general, we will probably be honoring American tradition and starting out with something produced Stateside like the 2012 Soter Mineral Springs Blanc de Blancs from one of my favorite Oregon producers. After that our 2016 Counoise and 2015 Roussanne will be no doubt represented and massively appreciated, with some Gamay always tending to sneak in there as well. Cheers!

Eileen Harms, Accounting
We will begin and end our Thanksgiving with a toast to the blessings we have had this year and what the future holds. I think a bottle of Veuve Clicquot Brut and a bottle of Domaine Carneros Brut Rose should do the trick. Not quite sure which will start and which will finish but dinner will include a 2013 Carlson Creek Chenin Blanc.

Misty Lies, Tasting Room Team Lead
You might be surprised but my family can be a bit untraditional when it comes to Thanksgiving meals. We are just not big on turkey but love all the fixings. This year we will be having some family in from Southern California and are going to celebrate the day before by heading down to Ember Restaurant for dinner. For starters I might bring Esprit Blanc to go with the first half of dinner, it will go nicely with their salads and the amazing scallop appetizer they have. I also see they have Six Hour Braised Oxtails on the menu so I will be taking along some bottles of the 2009 Massolino Barolo Parussi.  

Our family wishes you all a great Thanksgiving!

Jordan Lonborg, Viticulturist
In the spirit of giving thanks, I’ll be paying homage with an ‘09 Tablas Creek Tannat because it is hands down one of the toughest, most resilient varietals I’ve yet to encounter. 

Also, Lone Madrone’s “Old Hat” (Neil Collins’ side project). The fruit from this wine is grown by my neighbor David Osgood, a local dry farming legend, and hands down one of the largest inspirations in my life and a huge catalyst as to why I do what I do today! 

John Morris, Tasting Room Manager
My wife announced yesterday that we're having a Cajun turkey for Thanksgiving.  While I haven't taken the time to research precisely what that entails, I know one thing:  it's going to be spicy.  In my mind I go immediately to whites and roses.  Sure, light-bodied, low-tannin reds will work, and I may pull out a bottle of our Counoise just to test my theory, but I suspect my initial instinct will prove correct.  I'm going to lean heavily on Tablas Creek this year, so opening a bottle of both the Patelin de Tablas Rosé and Dianthus seem elementary.  For whites, the options are much greater.  An Esprit de Tablas Blanc of any vintage would be sublime, but I'm a little concerned it's elegance would be overshadowed by the heat.  After some tinkering in my minds eye, I'm going with the 2016 Cotes de Tablas Blanc (more saline and mineral than the effusive 2017) and the 2017 Picpoul Blanc, which has this great spice component that offsets the juicy fruit and welcome acidity.  Happy Thanksgiving everyone!  

Gustavo Prieto, Tasting Room, Cellar, and Vineyard
I have in mind it's to start with some bubbles, a Vouvray, Domaine Pichot 2011, I like Chenin and it's always a fun way to start the festivities. After, continue with Tablas Dianthus Rosé 2016 and for the dinner table an older vintage of the Esprit de Beaucastel Blanc (04?, 05?). I love Esprit Blanc's and I always find them very complex ready to take on such a mix of flavors like thanksgiving dinner. And for the red drinkers the Qupe 2011 Pinot from the Sawyer Lindquist vineyard in Edna Valley farmed Biodynamically, only 1.5 acres planted. I never tried this Pinot before but I'm curious to taste this wine from a cooler area. 

Suphada Rom, Sales & Marketing
Thanksgiving is the ultimate family meal and bottle share. I’ll bring a few different options, like the Gamay/Pinot Noir blend from Guillot-Broux, a perfect accompaniment to my tangy cranberry sauce (and for my post-Thanksgiving sandwich!) I’ll keep the Pinot Noir trend going through dinner with a bottle of Frederic Savart Champagne. His Blanc de Noirs (l’Ouverture) is my favorite because its got a freshness I love when it comes to champagne, and a richness I am always pleasantly surprised by. My fiancé Cameron and my parents love rosé and we saved some 2017 Patelin- I’m sure a bottle will make it onto very crowded but cozy dinner table.

Randy Thurman, Facilities & IT
I usually drink some Papa’s Pilar rum or a nice bottle of Esprit that we have been saving for special occasions. The rum reminds me of camping trips with my dad and sitting by the camp fires listening to old stories and smelling the smoke from cigars. The wine reminds me of visiting my mother and father in law when we have had huge spreads with a large group of family. Usually 20-30 people and we sometimes drink large magnums of wine. Has been some J Lohr, Tucker Cellars, Paraiso Vineyards by the smith Family and of course several bottles of Tablas Creek. Usually a bottle of Dianthus and something white like a Viognier or Picardan is opened along with a bottle of Esprit. I usually rotisserie over a Weber charcoal grill an apple juice-brined turkey coated in butter and herbs and stuffed with apples, oranges, lemons, and onions for about 4 hours on low heat. Always juicy and comes out like a smoked rotisserie chicken. I have also used a similar method to smoke large prime rib roasts as well.

Calera SelleckAnd as for me...
Typically, my choice is to open the largest bottle I have to hand at Thanksgiving gatherings. There's usually a story behind a big bottle, and the randomness of "just open it" adds a certain amount of pleasurable discovery to the gathering, as well as the festivity that large bottles bring per force.

Of consideration for us, this will be our first Thanksgiving without my dad, and I'm sure we will spend a good chunk of the day thinking and talking about him. So it's with pleasure that I think I've found the perfect bottle to both celebrate his memory and pair with the meal. It's a magnum of 1987 Calera Selleck Pinot Noir, brought by Calera's founder and winemaker (and longtime friend of my dad's) Josh Jensen to the celebration of my dad's life this spring. It checks all the wish list elements for me: Pinot Noir, particularly with some age, is a great pairing for turkey (check), Calera is an iconic producer (check), it was brought by a friend and is a wine to which we have a personal connection (check), and it's a magnum, so there's going to be enough to go around the table (check). I'm sure that it will be preceded by some Dianthus, and we'll likely break out some whites for those who'd prefer that with their turkey, maybe our 2017 Marsanne, which is my favorite white we've got right now. And none of these wines will demand to be the center of attention: they will be dining companions with which you can have a conversation, to tell (and help you tell) stories around the table. After all, that's what it's all about.

Wherever you are, we wish you a happy, healthy Thanksgiving, and that you be surrounded by good food and great company.


From Behind a Bar to Behind the Bottle: Q&A with Amanda Weaver, Cellar Assistant

By Linnea Frazier

As is tradition here at Tablas, I like to track down various members of our family and torture them with a peppering of questions so as to create a better understanding of who we are behind the Tablas Creek label. My next victim in this series is Amanda Weaver, who began in our tasting room and was so successful that she was promoted to overseeing our merchandise and running many of our events, but decided after a few years that her true love was production. So, after a couple of harvests working part-time in the cellar here, she jumped to full time with a harvest in Australia, and returned to a full time position as our newest cellar assistant. Not only do we love her for her tenacity in pursuing the world of wine production, but also she happens to be one of the more fearless women in wine I know (in the cellar as well as the dance floor if you're lucky). With that said, check this girl out. 

Amanda 2

Where were you born and raised?

I was born in Simi Valley California and lived there until I was 24. It was a cool smallish kind of town back when I was growing up. A pretty safe spot where you were bound to know someone no matter where you went, which was unfortunate when running to the store in your pajama pants at one o'clock in the afternoon. It'll be surreal to go home for Thanksgiving with all of the fire destruction.

What drew you to Central California?

You know, the usual life changes that pull you to new places. If I'm being honest, making wine was not really anything I thought I was interested in or qualified to do, so moving to the central coast was a move that ended up changing my whole life trajectory. 

How did you first hear about Tablas Creek?

I first heard of Tablas Creek when I caught wind of a possible job connection through a friend of a friend. There was this lovely French woman by the name Evelyne, I’m sure you know her, whom at the time had no idea who I was nor I her, well, she decides to put in a good word for me (again, not knowing anything about me) and stipulates that I should call a Mr. John Maurice at once and set up an interview. So I do as such, I send in my resume and promptly call Mr. Maurice who ends up being Mr. John Morris, the tasting room Manager. Funny part being that both of us had been expecting to be speaking to someone more... how do I put this... French! If you have had the pleasure of meeting Evelyne you would note her eloquent way of making everything and everyone just a little French. Well, so, I call and we talk a bit and set up to meet that Wednesday. I drive up, have the interview, and walk out with a job offer to be a part time tasting room attendant. I was PSYCHED! I agreed to start in two weeks with not a clue of where I was going to live. And you know, this story is always one of my favorites to tell, not only because I got a job at the end of it (which is amazing) but it is also extremely representative of the type of community that the Paso Robles wine industry has cultivated. Everyone is willing to help you out and make you a part of the family, and that is exactly what I have found here at Tablas, a family. Suffice to say, this is where I found my footing to really start my journey towards making wine.

Amanda

You started with us in the Tasting Room and now have transitioned into our full-time cellar hand which is an awesome evolution, could you describe what drew you to production? What’s your biggest challenge as a cellar hand?

Hah, it is an awesome transition I would have to agree. I learned so much from my time in the tasting room and was offered so many opportunities to expand my knowledge and even more opportunities to meet many of the people that make up our industry not only near but far as well. All of this knowledge is what spurred me and fueled my desire to at least give my hand a try at being the one behind the bottle instead of behind the bar. So, as harvest approached in 2016 I made myself a bug in the ear of Neil (Our Winemaker), Chelsea (Our Senior Assistant Winemaker), and Craig (Our Assistant Winemaker). Just constantly asking if there was room for me in their harvest team and flexing my arms to show I was strong enough. Well, it worked, not sure if they just wanted me to shut up or what, but I was in! I would say my biggest challenge in the cellar has been myself. That might sound strange, but I have found that I am my own worst heckler, and once I decide to silence that part of me that tells me I can't do something, I inevitably find that I am perfectly capable. Although, a close second would be my height, that tends to hinder me whether I am mentally game or not, but no worries, I have some awesome tall coworkers that help me out in those cases, or a conveniently placed ladder.

Now more than ever you see women winemakers in the industry and you see those numbers only growing every year. Is being a head winemaker your end goal?

I think it is awesome that women are making themselves more prominent in a role that men have dominated for so long. It is truly inspiring. Luckily, I have the honor of knowing a few of these, excuse the language, bad-ass women that are making strides in this rapidly growing region of wine making, not to mention that I work with one of them! As far as being head winemaker as an end goal, I would say I am in a position now that would give me all the tools necessary and support needed to get to a position like that in this industry, and that may be where I am headed once I feel as though I deserve it. But as of yet, I am stoked to be a part of such a rad crew that gives me so much knowledge and is patient with all of my inquiries.

What is it like to work harvest?

Oh man. I love this time of year because I feel like everything gets so much closer. We, as a team, get closer as we roll through our ridiculous highs together and pull one another out of our inevitable lows, while we as a vineyard get closer together as well. At harvest time, the gap between what we do in the cellar and what is happening in the vineyard converges into one functioning entity. And it’s beautiful, even at the end of a 12 hour day when you're dripping wet and have fallen into a drain or walked into a forklift, it's inspiring, cause no matter what, you're all in this together. Not to mention, we have some pretty fun traditions to keep us pumped throughout the harvest season like sabering champagne bottles to signal the start of harvest and various music themed days of the week. I would say the only thing I dread is the wrath of my dog. She's not a fan of my longer-than-usual work days....

You worked a vintage down in Australia earlier this year, and how did that experience compare to the culture of the American Harvests you’ve worked?

Uh, it is quite different, at least at the place I worked. It was more of just a job for most of my coworkers rather than a passion, which is fine and all, I just had to adjust my expectations. All together it was an experience that I am grateful for and would never trade, I met some really great people, hung out with a couple kangaroos, and gained invaluable knowledge to add to my wine-making handbook for the future. The one similarity that I found during my time in Australia was with the growers. I don't know what it is about raising grapes but it tends to produce larger than life personalities in those who take care of the vines. 

Which are your other favorite wines or wineries locally or around the world?

That is a loaded question. It’s a hard question to really articulate because finding a favorite wine is so sensory and indicative of a specific experience. However there are a few bottles that I have sought out recently that I came across during some of our wine nights in Australia. 

There is a super cool winery in Central Otago New Zealand called Burn Cottage that produces some amazing Pinot, their Estate named Pinot in particular is a favorite as well as their Moonlight Race Pinot. Then on the white side I would suggest getting your hands on a bottle of Gruner Veltliner from Nikolaihof, the orange label. Super crisp and smooth with notes of citrus and coursing with minerality. 

If you had to pick one red and one white to drink for the next month which would you choose?

Hmmm, at this moment I would probably choose our Vermentino and for the red Dutraive's Cap du Sud.

Amanda 1

What would people be surprised to know about you?

I don't know if anything about me is terribly surprising. I can rapid fire some facts and you can decide it they are surprising or not. Most people don't know that I took ballroom dancing lessons for 4 years, got pretty good I think. I believe the only reason I stopped was because the studio I was going to closed down. I was on the first ever womens Australian Football team. We were the Orange County Bombshells and our first legit game was on my 14th Birthday, we won (I think). Oooo.... Here is one most people wouldn't guess. I was in a sorority in college. Kappa Kappa Gamma. 

How do you define success?

Happiness. It's as simple as that. Growing up I was told that success was directly linked to your bank account and your status in the work force, and I totally believed it. I found myself slowly sinking into the stressful hamster wheel style of life that wasn't making me happy and I thought this was just how life was. But now that I am older I believe less and less in the idea that success is solely reliant on money.